The Culinary Labs offer culinary professionals experiential learning opportunities, such as sustainable seafood sourcing and whole animal butchery, to increase their understanding of food-systems issues, sustainable solutions, and practical application.

From hands-on beef breakdown demonstrations to tours of seafood distribution facilities, JBF Culinary Labs are giving chefs and other culinary professionals an exclusive glimpse at various aspects of the food system. Led by experts in the field, these opportunities not only deliver knowledge and delicious food, but allow professionals the chance to meet and network around the table.


Want to see a Culinary Lab in action? Check out this Facebook Live video of our event at Bluestem in Kansas City, facilitated by the butchers at Fleisher’s.

Hungry for more information? Read up on some recent JBF Impact coverage:

Past Culinary Labs

  • Food Waste at Florida International University, Miami, March 2019
  • Food Waste at Oregon Culinary Institute, Portland, OR, February 2019
  • Seafood Distribution at ProFish, Washington D.C., June 2018
  • Hog Butchery at Hidden Villa, Los Altos Hills, CA, March 2018
  • Beef Butchery at Superior Meats, Inc., Louisville, September 2017
  • Beef Butchery with Fleisher's at Bluestem, Kansas City, September 2016
  • “Trash Fish” with Chefs Collaborative at Nicks on Broadway, Providence, RI, August 2015
  • Grass Fed Beef Butchery Demo and Facility Tour, Fleishers, Brooklyn, February 2015


If you are a chef or culinary professional interested in participating in a future Culinary Lab in your area, please complete the Impact Programs survey. For more information about the Culinary Labs or other JBF Impact programs, contact us at

To learn more about the JBF Impact Programs and our commitment to establishing a more sustainable food system, sign up for the JBF Impact newsletter